MAYALARDA SAFRA TUZU TOLERANSININ BELİRLENMESİNDE FARKLI SICAKLIK VE BESİYERİ KULLANIMININ ETKİSİ

Year 2023, , 1004 - 1020, 15.10.2023

Bülent Çetin , Burcu Bazu Çırpıcı

https://doi.org/10.15237/gida.GD23089

Abstract

Mikrobiyel karakterizasyonda deney şartları, sonuca etki eden önemli bir parametre olarak karşımıza çıkmaktadır. Bu çalışmada 50 maya izolatının, safra tuzuna toleransları 3 farklı sıcaklık (26°C, 30°C ve 37°C) ve 2 farklı besiyeri (Sabouraud-2% dekstroz broth, SDB ve Yeast Peptone Dextrose Broth, YPD) koşullarında araştırılmıştır. Genel olarak 26 ve 30 °C’de her iki besiyerinde de benzer gelişim gözlenmiştir. Fakat 37 °C’de suşların gelişimlerinde SDB besiyerinde %0.3, %0.5 ve %1 safra tuzunda sırasıyla dört, üç ve üç suş gelişirken, YPD besiyerinde dokuzar suşun geliştiği belirlenmiştir. YPD ve SDB besiyerleri maya gelişimi açısından karşılaştırıldığında, YPD'nin farklı sıcaklık ve safra oranlarında daha fazla suşun gelişimini destekleyebildiği tespit edilmiştir. Çalışmada Kazachstania unispora’nın deney koşullarından en çok etkilenen tür olduğu belirlenmiştir.

Keywords

Maya, safra tuzu, sıcaklık, YPD besiyeri, SDB besiyeri

THE EFFECT OF DIFFERENT TEMPERATURE AND MEDIA USAGE ON DETERMINING BILE SALT TOLERANCE IN YEASTS

Abstract

In microbiological characterisation, experimental conditions emerge as a significant parameter affecting the result. In this study, the tolerance of 50 yeast isolates to bile salts was investigated under three different temperature conditions (26°C, 30°C, and 37°C) and two different media (Sabouraud-2% dextrose broth and Yeast Peptone Dextrose Broth, YPD). In general, similar growth was observed in both media at 26°C and 30°C. However, at 37°C, it was determined that four, three, and three strains developed in SDB medium with 0.3%, 0.5%, and 1% bile salt, respectively, while nine strains developed in YPD medium. When YPD and SDB media were compared in terms of yeast growth, it was observed that YPD supported the growth of a greater number of strains at different temperatures and bile ratios. The study determined that Kazachstania unispora was the species most affected by the experimental conditions.

Keywords

Yeast, bile salt, temperature, YPD medium, SDB medium

References

• Agarbati, A., Canonico, L., Marini, E., Zannini, E., Ciani, M., Comitini, F. (2020). Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods. Foods, 9, 287. https://doi.org/10.3390/ foods9030287
• Akay Yüce, M. (2022). Kefir tanelerinden izole edilen bazı mikroorganizmaların probiyotik özelliklerinin in vitro karakterizasyonu. Ege Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, İzmir, Türkiye, 162 s.
• Alkay, Z., Dertli, E., Durak, M. Z. (2021). Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey. Acta Alimentaria, 50(4), 610-619. https://doi.org/10.1556/066.2021.00150
• Ayyash, M. M., Abdalla, A. K., Alkalbani, N. S., Baig, M. A., Turner, M. S., Liu, S.-Q., Shah, N. P. (2021). Invited review: Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability. Journal of Dairy Science, 104(8), 8363-8379. https://doi.org/ 10.3168/jds.2021-20398
• Bustos, A. Y., Font De Valdez, G., Fadda, S., Taranto, M. P. (2018). New insights into bacterial bile resistance mechanisms: the role of bile salt hydrolase and its impact on human health. Food Research International, 112, 250-262. https://doi.org/10.1016/j.foodres.2018.06.035
• Champe, P. C. , Harvey, R. A. (1997). Biyokimya, Nobel Tıp Kitabevi Ltd. Şti., İstanbul, Türkiye.
• Chen, L.-S., Ma, Y., Maubois, J.-L., He, S.-H., Chen, L.-J. , Li, H.-M. (2010). Screening for the potential probiotic yeast strains from raw milk to assimilate cholesterol. Dairy Science & Technology, 90(5), 537-548. https://doi.org/10.1051/ dst/2010001
• Diosma, G., Romanin, D. E., Rey-Burusco, M. F., Londero, A. , Garrote, G. L. (2014). Yeasts from kefir grains: isolation, identification, and probiotic characterization. World Journal of Microbiology Biotechnology, 30, 43-53. https://doi.org/ 10.1007/s11274-013-1419-9
• Erkkilä, S. , Petäjä, E. (2000). Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use. Meat Science, 55(3), 297-300. https://doi.org/10.1016/S0309-1740(99)00156-4
• Fernandez-Pacheco, P., Arévalo-Villena, M., Bevilacqua, A., Corbo, M. R. , Briones Pérez, A. (2018). Probiotic characteristics in Saccharomyces cerevisiae strains: Properties for application in food industries. LWT, 97, 332-340. https://doi.org/ 10.1016/j.lwt.2018.07.007
• Fernández-Pacheco, P., Ramos Monge, I. M., Fernández-González, M., Poveda Colado, J. M., Arévalo-Villena, M. (2021). Safety Evaluation of Yeasts With Probiotic Potential. Frontiers in Nutrition, 8, 659328. https://doi.org/ 10.3389/fnut.2021.659328
• García-Hernández, Y., Rodríguez, Z., Brandão, L. R., Rosa, C. A., Nicoli, J. R., Elías Iglesias, A., Peréz-Sanchez, T., Salabarría, R. B. , Halaihel, N. (2012). Identification and in vitro screening of avian yeasts for use as probiotic. Research in Veterinary Science, 93(2), 798-802. https://doi.org/ 10.1016/j.rvsc.2011.09.005
• Gunn, J. S. (2000). Mechanisms of bacterial resistance and response to bile. Microbes and Infection, 2(8), 907-913. https://doi.org/10.1016/ S1286-4579(00)00392-0
• Gürkan, B. (2018). Çeşitli kaynaklardan probiyotik mayaların izolasyonu ve identifikasyonu. Ege Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, İzmir, Türkiye, 191 s.
• Gürkan Özlü, B., Terzi, Y., Uyar, E., Shatila, F. , Yalçın, H. T. (2022). Characterization and determination of the potential probiotic yeasts isolated from dairy products. Biologia, 77(5), 1471-1480. https://doi.org/10.1007/s11756-022-01032-8
• Horáčková, Š., Plocková, M., Demnerová, K. (2018). Importance of microbial defence systems to bile salts and mechanisms of serum cholesterol reduction. Biotechnology Advances, 36(3), 682-690. https://doi.org/10.1016/j.biotechadv.2017.12.005
• Hsiung, R.-T., Fang, W.-T., Lepage, B. A., Hsu, S.-A., Hsu, C.-H. , Chou, J.-Y. (2021). In Vitro Properties of Potential Probiotic Indigenous Yeasts Originating from Fermented Food and Beverages in Taiwan. Probiotics and Antimicrobial Proteins, 13, 113-124. https://doi.org/10.1007/ s12602-020-09661-8
• Hsu, S.-A. , Chou, J.-Y. (2021). Yeasts in Fermented Food and Kefir: In Vitro Characterization of Probiotic Traits. Journal of Animal & Plant Sciences, 31(2), 567-582. https://doi.org/10.36899/JAPS.2021.2.0245
• Kumura, H., Tanoue, Y., Tsukahara, M., Tanaka, T. , Shimazaki, K. (2004). Screening of Dairy Yeast Strains for Probiotic Applications. Journal of Dairy Science, 87(12), 4050-4056. https://doi.org/ 10.3168/jds.S0022-0302(04)73546-8
• Merritt, M. E. , Donaldson, J. R. (2009). Effect of bile salts on the DNA and membrane integrity of enteric bacteria. Journal of Medical Microbiology, 58(12), 1533-1541. https://doi.org/10.1099/ jmm.0.014092-0
• Pedersen, L. L., Owusu-Kwarteng, J., Thorsen, L. , Jespersen, L. (2012). Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal. International Journal of Food Microbiology, 159(2), 144-51. https://doi.org/10.1016/ j.ijfoodmicro.2012.08.016
• Psomas, E. I., Fletouris, D. J., Litopoulou-Tzanetaki, E. , Tzanetakis, N. (2003). Assimilation of cholesterol by yeast strains isolated from infant feces and Feta cheese. Journal of Dairy Science, 86(11), 3416-3422. https://doi.org/10.3168/ jds.S0022-0302(03)73945-9
• Rahmani, B., Alimadadi, N., Attaran, B. , Nasr, S. (2022). Yeasts from Iranian traditional milk kefir samples: isolation, molecular identification and their potential probiotic properties. Letters in Applied Microbiology, 75(5), 1264-1274. https://doi.org/10.1111/lam.13794
• Silva, T., Reto, M., Sol, M., Peito, A., Peres, C. M., Peres, C. , Malcata, F. X. (2011). Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior. LWT - Food Science and Technology, 44(6), 1349-1354. https://doi.org/10.1016/j.lwt.2011.01.029
• Staniszewski, A. , Kordowska-Wiater, M. (2021). Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application. Foods, 10(6), 1306. https://doi.org/10.3390/ foods10061306
• Tamang, J. P. , Lama, S. (2022). Probiotic properties of yeasts in traditional fermented foods and beverages. Journal of Applied Microbiology, 132(5), 3533-3542. https://doi.org/10.1111/ jam.15467
• Yalman, M. (2018). Manda sütünden üretilen farklı çeşit peynirlerin karakterizasyonu, mayaların izolasyonu ve potansiyel probiyotiklerin seçilmesi. Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Doktora Tezi, Çanakkale, Türkiye, 196 s.